Carina in Print – Rose Crema Cotta – Scotsman Magazine September 2017
Taken from Carina’s Scotsman Magazine column 30th September 2017. Out in shops now!
Rose Crema Cotta
This recipe is inspired by Hamish and his delightful gins. It’s heavenly.
3 sheets of gold leaf gelatine
750ml double cream
100g caster sugar
1 vanilla pod
25ml of Rosa Gallica gin
Put the gelatine in warm but not hot water to soften for a few minutes. Meanwhile, put the cream and sugar in a heavy-bottomed pan. Split the vanilla pod length ways, scrape out the seeds with a sharp knife and add the seeds and the pod to the cream. Add the gin. Put the pan over a low heat and, using a wooden spoon, stir to dissolve the sugar. When the cream starts to get hot, a heat haze will rise from it. At this stage remove from the heat and discard the vanilla pod.
Remove the gelatine from the water and squeeze the water out. Add to the cream and stir until dissolved. Pass the cream through a sieve into a pouring jug, then pour into 5 individual 150ml ramekins or moulds.
Leave to cool for a few minutes, then cover with clingfilm to stop a skin forming.
Refrigerate for 6–8 hours until set, or overnight.
To serve, remove from the fridge. Run a knife between the edge of the cream and the ramekin, then place the ramekin in a small bowl of boiling water for a few seconds to slightly melt the cream. Tip the cream out onto a dessert plate.
Serve with a some dried rose petals and another measure of gin if you’re not driving!